Craving something delicious and delightfully crispy? Empanadas may just be the ultimate comfort food. Whether you’re a passionate home cook, a food enthusiast, or a fan of Latin cuisine, this step-by-step guide will help you create irresistible beef empanadas from scratch.
Empanadas are more than just a tasty snack—they’re a cultural staple. Originating in Spain, these handheld pies have found their way into the hearts (and stomachs) of people around the globe, with unique variations in Latin America, the Philippines, and beyond. Our recipe is a celebration of traditional flavors combined with easy-to-follow preparation techniques. Get ready to wow your taste buds with perfectly spiced, flaky empanadas made right in your own kitchen.
Ingredients and Equipment
Essential Ingredients
To get started, you’ll need the following:
- Ground beef (1 lb): The star of the filling
- Onion (1 medium): Adds depth and a mild sweetness
- Garlic (2-3 cloves): For that aromatic boost
- Bell pepper (1 medium): Adds texture and flavor
- Tomato paste (2 tbsp): Enhances the richness
- Olives (pitted and chopped): A briny bite for contrast
- Raisins (optional): For a touch of sweetness
- Hard-boiled eggs (optional, diced): Adds a traditional twist
- Spices (1 tsp of cumin, 1 tsp of paprika, and salt & pepper to taste)
- Empanada dough (store-bought or homemade): The buttery, flaky exterior
Required Equipment
Make sure you have these tools handy:
- Frying pan
- Spatula
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowls
- Rolling pin (if making dough from scratch)
- Baking sheets
- Parchment paper
Step-by-Step Recipe Guide
Preparing the Filling
The filling is where all the flavor magic happens.
- Sautéing the Onions and Garlic
Heat a pan over medium heat with a drizzle of oil. Add the finely chopped onion and minced garlic. Sauté until soft and translucent—avoid browning for a smoother taste.
Pro Tip: Stir frequently and keep the heat moderate to prevent burning.
- Cooking the Ground Beef
Add the ground beef to the pan. Break it up with a spatula and cook thoroughly until browned. Drain any excess fat.
Enhancement Idea: Toast the spices (cumin and paprika) in the pan for 30 seconds before incorporating them into the beef. This releases their natural oils for maximum aroma.
- Adding Vegetables and Seasoning
Stir in diced bell peppers, tomato paste, olives, and raisins. Cook for another 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper. If using hard-boiled eggs, mix them in last.
Flavor Experiment: Some prefer to add a splash of vinegar or a pinch of sugar to balance the flavors—feel free to customize!
Preparing the Dough
You can’t have empanadas without a beautiful, golden crust.
- Making Homemade Dough (Optional)
Combine flour, butter, a pinch of salt, and cold water in a bowl. Mix and knead until a soft dough forms. Refrigerate for 30 minutes before rolling.
Pro Tip: For extra flakiness, fold and roll the dough multiple times to create thin layers.
- Rolling and Cutting the Dough
Use a rolling pin to flatten your dough to about ⅛-inch thickness. Cut into circles using a round cutter or small bowl (4–6 inches in diameter).
Shortcut Option: Store-bought pre-made empanada dough works just as well and saves time!
Assembling the Empanadas
Here’s where the fun begins.
- Filling the Dough
Place a spoonful of filling in the center of each dough circle. Be careful not to overfill, ensuring enough space to seal the edges.
- Sealing the Empanadas
Fold the dough over into a half-moon shape. Press the edges together and crimp using your fingers or a fork to secure the seal.
Pro Tip: Brush the edges with a beaten egg before sealing for extra stickiness and shine.
Baking the Empanadas
- Preheating the Oven
Set your oven to 375°F (190°C) and line your baking sheet with parchment paper.
- Baking Time and Techniques
Place the empanadas on the prepared baking sheet and brush the tops with an egg wash for a golden finish. Bake for 20–25 minutes or until the crust is golden brown.
Frying Alternative: For a crispier option, fry the empanadas in hot oil until golden, then drain on paper towels.
- Cooling and Serving
Allow the empanadas to cool on a wire rack for 5 minutes before serving. This prevents sogginess.
Cooking Techniques and Tips
- Flavor Enhancements: Add fresh herbs like cilantro or parsley for a pop of freshness. For spice lovers, incorporate chili powder or diced jalapeños.
- Healthier Options: Use lean ground beef and bake instead of frying. Whole wheat dough is also a great alternative for added fiber.
Serving Suggestions
- Presentation Tips: Arrange your empanadas on a platter with fresh garnishes like lime wedges or cilantro sprigs. Add a few dipping sauces like traditional Argentinean chimichurri or spicy aioli for extra flair.
- Pairing Ideas: These empanadas pair beautifully with iced tea, soda, or even a glass of malbec. Enjoy them as appetizers, snacks, or a main dish.
Rediscover the Joy of Home Cooking
Creating beef empanadas is about more than food—it’s a celebration of tradition, culture, and flavor. This recipe is just the start. Experiment with fillings, explore spices, and make them uniquely yours. Once you’ve mastered the art, share your empanada creations online using #EmpanadasWithLove and tag us for a chance to be featured!
FAQs
1. Can I make this recipe vegetarian?
Yes! Replace the beef with a mix of beans, lentils, or diced veggies (e.g., zucchini, mushrooms).
2. How can I store leftover empanadas?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven for optimal crispiness.
3. What type of beef works best?
Ground beef is ideal, but finely chopped steak or roast can offer additional texture and richness.
4. Can I use store-bought dough?
Absolutely! Pre-made empanada dough is a convenient alternative and works wonderfully.